Final answer:
Large fat droplets are emulsified by bile salts and acids into smaller droplets, enabling the pancreatic enzyme lipase to effectively digest triglycerides into fatty acids and glycerides for absorption.
Step-by-step explanation:
The process of emulsification is critical for the digestion of lipids, particularly triglycerides. Emulsification is performed by bile salts and acids produced by the liver and stored in the gallbladder. These substances break down large fat droplets into much smaller ones, increasing the surface area available for enzymes to operate. Without emulsification, the pancreatic enzyme lipase would be unable to efficiently digest the fats as they would aggregate into large globules, inhibiting the digestive process.
Lipases then act on these smaller emulsified lipid particles, breaking them down into fatty acids and glycerides, which can be readily absorbed by the cells lining the small intestine. The importance of emulsification by bile lies in its ability to enhance the digestive efficiency of lipase by increasing the lipid surface area exposed to the enzyme, allowing for greater digestion and absorption into the body.